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I was caught up with my recent trip in Bogota, Colombia and it has been an amazing vegan culinary experience. I stayed there for one month. I've also met several, good-hearted vegetarian cooks and their love for healthy Colombian food in Colombia, which is the best part of the trip. If you plan to visit Bogota, give me a head-up, I would be happy to suggest couple of local eats and spots. 

Here is the recipe for my vegan Japanese curry:

4 servings


Ingredients

2 medium carrots, diced diagonally in 1-inch chunks
1 small sweet white onion, thinly sliced
2 small russet potatoes, peeled and cut in chunks
1/4 cup snow peas
3 tablespoons sweet corn
4 tablespoons oil (vegetable, sunflower or canola)
4 tablespoons plain flour (or rice flour)
3 tablespoons curry powder (
Simply Organic Curry Powder)
1 teaspoon cayenne powder (add more for heat)
1 tablespoon tomato paste
1 teaspoon vegetarian oyster sauce
1 teaspoon fresh ginger, finely chopped
2 cloves garlic, minced
4 cups vegan beef stock + 1 cup hot water (
Edward & Sons Not-Beef Bouillon)
3 tablespoons soy sauce (or tamari)
1 teaspoon raw agave
1 small apple, peeled, cored, and grated (use microplane)
green onions and sesame seeds (white or black) for garnish

Method

  1. In a large saucepan, heat the oil over low-medium heat and add the onions. Saute the onions until they are golden brown.  Set them aside. In a separate large pot, boil 4 cups of stock and water until very hot.
  2. You are making this roux. Add 1 TB of oil to a large stock pot.  Add the ginger & garlic and cook for 1 minute then add the remaining oil (3 TB). Add the flour, and cook until browned for 1 minute.  Add the curry powder, pinch of cayenne pepper, vegetarian oyster sauce, and tomato paste, and continue to cook for a few minutes. The roux mixture should be bubbling. 
  3. Make sure you have very hot vegan beef stock (in addition to 1 cup hot water) ready. Gradually add the stock about 1/4 cup at a time to the roux mixture. Stir constantly. Bring it to boil.
  4. Add the sauteed onions, soy sauce, agave, and grated peeled apple. 
  5. Add chopped potatoes and carrots. Simmer for 30 minutes until vegetables are tender (fork through them).
  6. Add peas and sweet corn. 
  7. Enjoy and garnish with green onions and sesame seeds. 
Note: This can be made gluten-free by using different grains instead of rice as well as ingredients. 
If you have any questions about the recipe above, feel free to contact me at veganmiam (at) gmail (dot) com. 

favourite eats of the month

Las Vegas: Pura Vida Bakery & Bystro
Las Vegas: Ronald's Vegan Donuts
Bogota, Colombia: Naturalmente 
Bogota, Colombia: WOK Restaurante
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